"Eggs in the style of Bordeaux." There are many ways of preparing these. 1) Eggs fried in oil, placed on halved tomatoes that have been fried and stuffed with cepes à la bordelaise, 2) Medium boiled or poached eggs placed onto fried croûtons or a dish, slightly hollowed out, spread with a little blanched ox marrow and coated with sauce bordelaise. 3) Scrambled eggs mixed with diced mushrooms, garnished with triangles of fried bread and served with sauce bordelaise.
